Name: Creamy Pork Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Pork shoulder, cut into 2-inch chunks - 2 ½ pounds; Salt and freshly ground black pepper to taste - 2 ½ pounds; Vegetable oil - 2 tablespoons; Yellow onion, chopped - 1 large; Minced garlic - 3 cloves; Apple cider or apple juice - ½ cup; Apple cider vinegar - 2 tablespoons; Dijon mustard - 2 tablespoons; Prepared horseradish - 1 tablespoon; Heavy cream - 1 ¼ cups; Chicken broth or more as needed - ¼ cup; Sage leaves - 4; Thyme - 2 sprigs; Fresh rosemary - 2 small sprigs; Dried bay leaf - 1; Sliced carrots - 1 cup; Celery, sliced - 1 stalk; Cayenne pepper - 1 pinch; Green peas, fresh or frozen - ½ cup; Matchstick-cut apple strips - ¼ cup; Chopped fresh chives - 1 tablespoon

Ingredients for - Creamy Pork Stew

1. Pork shoulder, cut into 2-inch chunks 2 ½ pounds

2. Salt and freshly ground black pepper to taste 2 ½ pounds

3. Vegetable oil 2 tablespoons

4. Yellow onion, chopped 1 large

5. Minced garlic 3 cloves

6. Apple cider or apple juice ½ cup

7. Apple cider vinegar 2 tablespoons

8. Dijon mustard 2 tablespoons

9. Prepared horseradish 1 tablespoon

10. Heavy cream 1 ¼ cups

11. Chicken broth or more as needed ¼ cup

12. Sage leaves 4

13. Thyme 2 sprigs

14. Fresh rosemary 2 small sprigs

15. Dried bay leaf 1

16. Sliced carrots 1 cup

17. Celery, sliced 1 stalk

18. Cayenne pepper 1 pinch

19. Green peas, fresh or frozen ½ cup

20. Matchstick-cut apple strips ¼ cup

21. Chopped fresh chives 1 tablespoon

How to cook deliciously - Creamy Pork Stew

1 . Stage

Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.

2 . Stage

Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.

3 . Stage

Place onions into the same pot; cook and stir until translucent and the edges brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.

4 . Stage

Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.

5 . Stage

Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)

6 . Stage

Garnish individual servings with apple strips and chives. Chef John